Chef Mokgadi Itsweng's Dikgobe bowl topped with grilled mushrooms and chimichurri sauce
Dikgobe is a sorghum grain and cowpea risotto. This is the traditional way that sorghum and beans were once eaten. Over the years, sorghum was replaced by corn to create the now traditional samp and beans that we enjoy as a staple in our diet.
Ingredients
- 1 tbsp oil
- 1 onion chopped
- 1 garlic clove chopped
- handful of fresh thyme
- 2 cups sorghum grain, soaked
- 4 cups vegetable stock
- 1 cup cowpeas, soaked
- seasoning herb salt to taste
- 1 tbsp vegan butter, optional
Instructions
- Heat the oil in a deep saucepan, then fry the onion, garlic and thyme together until the onion is soft.
- Drain the sorghum from the water used to soak it, then stir-fry it into the onion mixture. Cook for 3 minutes, then add the vegetable stock and close the lid. Cook, covered, for 30 minutes.
- Stir through the drained cowpeas and 1 C hot water to the sorghum. Cook, covered, on medium heat for a further hour, until the cowpeas are soft. Season with salt.
- Add the butter and cook for a further 10 minutes on low heat.
Notes
Click here for Grilled Mushroom Skewers with Chimichurri Sauce recipe.
